What I Ate Wednesday #2

Tuesday was another workout day. I managed to run for a total of 30 minutes and walk for 30 minutes, not bad, I was happy with that. I planned out my meals for the week and cooked my food for breakfast, lunch and snacks on Sunday. It has made the week so much easier. I haven't dreaded making my lunches, all I have to do is put the food in the container.

Here's what I had

Breakfast (Pre Workout)
I had 2 hard-boiled eggs with salt and pepper, 1 Cara Cara orange and 1.5 oz of lean cooked ham with some ketchup. Oh I also had a coffee with 1 cream and 1 sugar

 

Snack (Post Workout)

I had a chocolate protein shake

Lunch

Vietnamese Chicken Salad with a 100 g container of PC Creamy Vanilla Yogurt(I didn't take a picture of the yogurt)

 

Snack

One No Bake Energy Ball, I didn't take a picture today, and a coffee with 1 cream, 1 sugar

Supper

2 Sweet and Spicy Salmon Kabobs and Roasted Potatoes. The potatoes were roasted in low sodium chicken broth and Cajun seasoning. I had a diet Schweppes ginger ale. After supper I had a coffee with 1 cream 1 sugar.

 

Snack

1 regular rice cake with natural peanut butter and a small granny smith apple with natural peanut butter, both were sprinkled with cinnamon

 

This might seem like alot of food but all the portions are one serving size. It is important to eat enough calories to fuel your body and to eat often. Eating frequently keeps your metabolism going. I did drink more coffee than usual which probably isn't good. I increased my water intake today, yay me! I love to eat junk food so I try to to eat healthy day by day, one step at a time, one meal at a time.If you want to see more of what others are eating check out Peas and Crayons, What I Ate Wednesday is hosted by them!

Double Chocolate Butterscotch Toffee Coconut Cookies

Whew...what a long name. But that`s what`s in these cookies. And they are good. I love the flavour of butterscotch in cookies, they are one of my favourite cookies. These cookies are by no means healthy. I don`t even want to try to make them healthy. All things in moderation. The kids loved them. One of them even called them the ``best``cookies ever. Until I make another kind of cookie anyways. Enough talk about the cookies, here`s the recipe.

Double Chocolate Butterscotch Toffee Coconut Cookies

1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cup all purpose flour

2 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

1/4 cup white chocolate chips

1/4 cup milk chocolate chips

1/4 cup of butterscotch chips

1/3 cup of toffee chips 

2 tbsp unsweetened medium flaked coconut

Preheat oven to 350F. Cream the butter and sugars together in a large bowl. Mix in the egg and vanilla. In a smaller bowl, mix the flour, cornstarch, baking soda and salt. Pour the dry ingredients into the wet. Mix just until incorporated. Pour in the chocolate, butterscotch, toffee and coconut. Mix just until blended. Use a tbsp measure to scoop out the dough. Drop dough on a baking sheet lined with parchment. Make sure to leave an inch in between. Bake for about 10 minutes. Let cool. Keep inside a container. Makes about 30 cookies.

Picky Palate Breakfast

A couple of weeks ago I borrowed the book, The Picky Palate Cookbook, from the library. I always get cookbooks from the library before buying them. Some books I find I don't really care for or there are only a couple of recipes I'm interested in, so I borrow first. If there is a lot of recipes that I like then I'll buy the book. The Picky Palate Cookbook has a lot of recipes that I like. They all seem simple enough to make and there are a lot of recipes that are quick enough for me to make during the week. I even think there are some recipes in there that the kids will like. I definitely have to buy this book. My oldest was gone for a sleepover so I decided to try something a little different from the normal bacon and eggs for breakfast. I made One Bowl Buttermilk Pancakes with Buttermilk Syrup and Bacon and Onion Pan Fried Potatoes. Both dishes were yummy and almost everyone enjoyed them.My daughter didn't touch the potatoes or the buttermilk syrup but loved the pancakes.

 

I didn't get a close up of the potatoes, mine didn't look that great but tasted amazing. I served some mixed berries with the pancakes. The buttermilk syrup tastes like icing. These were so good. I will be trying more recipes from this book when I buy it.

Sunday Food Prep

Man oh man, today was a busy day. I prepared food for the week on top of cooking breakfast and supper. I boiled 18 eggs for the week, my husband and I will both eat these. I usually have them as a snack or with some turkey bacon for breakfast.

 Next up was No Bake Energy Balls, these were so simple to make. I haven't tried them yet but the 2 youngest did and they said they were good, they wanted more.

 

Then I made some Vietnamese Chicken Salad for my lunch, my husband will have some as well. Here is where I found the recipe.

  

I stall have chocolate protein pancakes left from last week that I will eat this week for breakfast as well. I bought whole wheat pitas, spinach, tomato, kalamata olives and feta to make pita pizza's for lunch. I didn't make that ahead of time, I'll make it the night before I need it. 

If I want to eat healthy during the week I have to plan and prepare my meals ahead of time. If I don't it is so easy to pour a bowl of cereal or toast for breakfast and to buy fast food for lunch. I make suppers the day that I am eating them but I try to plan meals that are quick during the week. 

Hard Boiled Eggs

Eggs

Water

1 tsp salt

Put eggs in a saucepan, cover with water. Put 1 tsp salt in the water. Bring to a boil. Cover and turn off the heat. Let the eggs sit for 10-15 minutes. Place in cold water. They will be easier to peel using this method.

No Bake Energy Balls

1 cup (dry) oatmeal (I used quick oats)

2/3 cup unsweetened medium coconut flakes

1/2 cup natural peanut butter or other natural nut butter

1/4 cup ground flax seed

1/4 wheat germ 

1/4 cup chia seeds

1/4 cup chocolate chips

1/3 cup honey

Stir all ingredients together in a medium bowl until thoroughly mixed. Use a tbsp to measure out the mix. Roll into balls. Place on a baking sheet with parchment paper. Place in freezer for 30 min. After they are done in the freezer, put them in a freezer bag and take out as needed. Makes about 25 balls.

The other recipe that I read said to chill in the fridge for 30 minutes before rolling. I did not do this. The mixture was a bit sticky and crumbly but still worked out okay.

Vietnamese Chicken Salad

2 lbs boneless skinless chicken breast

4 cups of chicken broth

1 2-3 in knob of  ginger sliced

1 clove garlic sliced

handful of stems from cilantro

1/2 cup of cilantro washed,chopped

3/4 of savoy cabbage sliced thin and washed

1 large carrot peeled, grated

1/2 English cucumber, julienned

1 cup mint, washed,leaves torn

1 100 g package of no name peanut pieces, unsalted

Fish Sauce Dressing

6 tbsp fish sauce

6 tbsp fresh lime juice

1 garlic clove, minced

2 tbsp granulated sugar

2 tbsp white vinegar

2 chili peppers sliced thin, or more depending on taste 

Put chicken breast, chicken broth, ginger, garlic, cilantro stems in a pot. Bring to  boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat. Let the chicken sit for 15 min. Meanwhile, wash and chop cilantro, cabbage, and mint. Place in a big mixing bowl. Peel and grate the carrot and  julienne the cucumber, put in the bowl as well. Pour the peanuts over top.  Take the chicken out of broth and set it on a chopping board to cool down. Make the dressing. Combine everything in a small bowl. Stir to dissolve sugar. Shred the chicken with your hands and place in the large mixing bowl. Mix the chicken salad together and pour the dressing over. Mix to combine.

I made this for the week to have for lunches. I did not put the dressing on the chicken salad. I will take it with me in a container and mix it when I'm ready to eat it.

Greek-Style Shrimp with Quinoa Tabbouleh

This week I followed the meal plan on Fitness Magazine that's called Eat Healthy for Less: A weeks Worth of Dinner Recipes for under $100. I haven't finished the week yet but there is one recipe that I have really enjoyed, Greek-Style Shrimp with Quinoa Tabbouleh. It was delicious. My kids didn't eat any but that gave me leftovers to take to work today. One thing I have to say about these recipes is that they are quick, there were some that I didn't care for and some that were okay. I used all the same ingredients but added hot sauce to the shrimp marinade and played around with the quantities of ingredients to suit my tastes. Here's the recipe

 

Greek-Style Shrimp with Quinoa Tabbouleh

1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on

4 tablespoons olive oil

Juice of 1 lemon

1 tbsp Sriracha hot sauce

2 garlic cloves, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1 pint grape tomatoes, halved

1/4 cup Kalamata olives, halved

1/2 red bell pepper, coarsely chopped

1/2 cup flat-leaf parsley, coarsely chopped

3 ounces reduced-fat feta, crumbled

1 box quinoa, cooked per package directions

Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and hot sauce in a large zip-top bag; let sit.In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.Heat a pan ( I used cast iron) over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more. You can squeeze a little more lemon on top if you like.

What I Ate Wednesday #1

I love the idea of doing "What I ate Wednesday". It took alot of reminding to not forget to photograph my food. I did however have one snack that I already have posted so that was great, one less reminder that I had to give myself. I was supposed to have Turkey Black Bean Chili for lunch but ended up going to a restaurant to eat. All I had to photograph was a cheepy cell phone, is cheepy a word?. I took the picture but can't take it off now.... I tried. Today was a workout day, I walked for 40 min, and ran for 20. Most of the walking was done with an incline. So here's what I ate.

Breakfast
Protein Pancake with 1 tbsp maple syrup, 1/2 Cara Cara orange,3 strips Simply Free Smoked Ham Slices and Coffee

Gluten and Dairy Free Chocolate Protein Pancake

2 tbsp brown sugar

1 cup oat flour

1tsp baking powder

½ tsp salt

½ tsp cinnamon

2 eggs

3 banana mashed

2 tbsp almond yogurt, vanilla

¼ cup almond milk, unsweetened

1 scoop chocolate protein

Whisk all the dry ingredients in a bowl. Then whisk in all the wet. Mix just until incorporated. Scoop ¼ cup of batter. Spray pan with cooking spray. Fry on medium low until bubbles rise to the top, a couple of minutes. I have noticed that they don’t get as bubbly as a regular pancake batter. Then flip and fry for another couple of minutes. Top them however you choose.

Makes 8

Post Workout Snack

Chocolate Protein shake and Banana

 

Lunch

I went to Red Ginger Restaurant, which is a new Viet/Thai restaurant that opened up. I had a lunch sized chicken and tofu pad thai, small bowl of won ton soup and 1 little spring roll, oh and a pepsi.

Supper

Shrimp with Tabbouleh, 1/2 Pepsi

 

 I got this recipe from Fitness.com, I will post the recipe and link tomorrow.

Snack

Apple with Peanut Butter Yogurt Fruit Dip and a green tea

Turkey Black Bean Chili

 I like that this chili isn't too thick. It is full of flavor, you wouldn't miss the beef. This is a great healthy dinner or lunch. I make this and freeze the leftovers to take to work for lunch.  It's great on its own without added sour cream or cheese but if you want to add it, why not! Enjoy!

2 lbs. extra lean ground turkey 

½ onion chopped

1 tbsp. garlic powder 

1 can of diced green chilies 

1 can of no name black beans, drained and rinsed

1  large can of diced Tomatoes (do not drain)

1 398 ml can Hunts no salt added Tomato sauce
1/2 can of water from Tomato sauce can

1 tbsp brown sugar

1 tbsp. chili powder 

2 tbsp. white vinegar 

3 tbsp. regular yellow mustard 

2 tsp. cumin 

1 tsp. salt

In a large pot add onions and meat, sprinkled with garlic powder and cook until no longer pink.Next add the green chilies, beans, tomatoes, brown sugar, tomato sauce, water and spices and stir until combined.Bring to a boil and then reduce heat to a simmer for about 20 minutes. Makes 8-10 servings, depending on how big your portions are.